Smoked Shrimp – Stuffed/Bacon Wrapped

Smoked Shrimp – Stuffed/Bacon Wrapped

I've written about smoked shrimp and it was really good but it has so much more potential as I have shown in this newsletter. I have taken extra large shrimp and butterflied them, stuffed them with a cream cheese mixture, wrapped them in a half-slice of bacon and then smoked them to perfection.

These babies surpassed my every expectation and were everything I thought they could be and more!

I know that you are going to want to try these very soon and maybe even this weekend. They are quick and easy and I would have no problem serving them on paper plates at a backyard barbecue or on my best china at a fancy dinner.

It's that kind of dish!

These smoked shrimp make a great appetizer or even a main entree depending on your setting.

Seal the bag and roll it around to thoroughly coat the shrimp with the rub.

Once the shrimp are coated well, place the bag of shrimp in the fridge for 3 hours. The delicious rub will mix with the delectable juices in the shrimp and create a marinade that will amaze your tastebuds!

Making the Stuffing

Mix a single 8 oz. package of softened cream cheese with the shredded mozzarella, cheddar and Monterey jack cheese and combine well.

Precooking the Bacon

I highly recommend pre-cooking the bacon. The shrimp cook so quickly that the bacon doesn't even have time to start getting done in the smoker.

To pre-cook the bacon:

Preheat the oven to 375°F

Place strips of bacon on a baking sheet

Cook bacon for about 6 minutes then remove (no flipping or turning required)*

*I used thin cut bacon. If the bacon is thicker, it will probably require more time to pre-cook.

Stuffing and Wrapping the Shrimp

After 3 hours the shrimp are done marinating and can be removed from the fridge. Do NOT rinse.

Place about 1/2 teaspoon of the cream cheese mixture into the butterflied part of each shrimp then wrap a half-slice of pre-cooked bacon around it's midriff. Secure with a toothpick and that's all there is to it.

If you have some Bradley racks or Weber Grill pans, the stuffed, bacon wrapped shrimp can be transported to and from the smoker without being disturbed.

Getting the Smoker Ready

Set your smoker up for cooking at about 225°F with apple wood or another favorite wood. I prefer a milder tasting wood on these but any smoking wood will technically work just fine.

Once the smoker is maintaining a steady temperature, it is ready for the shrimp.

If your smoker has a water pan, use it.

Smoking the Shrimp

Place the stuffed, wrapped shrimp on a Bradley rack or on a baking sheet if you do not have anything better. Something mesh-like which will allow the smoke to come up through the bottom is your best option.

When Are the Shrimp Finished Cooking?

Most shrimp will turn pinkish when they are done and this is a good indicator but you do not want to overcook shrimp or they will get rubbery. The meat will turn from translucent to somewhat opaque when they are near perfect.

They will also feel firm and plump.

Shrimp will also curl into a distinct “C” shape when they are finished but this is somewhat subjective.

I recommend making sure that your smoker is absolutely maintaining 225°F at grate level using a very reliable thermometer then let them cook for 20-25 minutes. Check them again in 5 minute intervals if they are not quite done yet.

I have done multiple batches of these and they consistently come out perfect in 35 minutes at 225°F at grate level.

Serving the Shrimp

I love serving these smoked shrimp as appetizers especially when something else I am cooking is going to take a while.

Alternatively, these smoked shrimp would work well on skewers.

Place 4-6 on a long, wooden skewer and serve them with grilled asparagus or another favorite side as an entree that will delight your family and friends.

Here's my barbecue cocktail sauce that I came up with the last time I wrote about smoked shrimp:

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8 Comments

I haven’t tried this yet, but definitely am gonna fire this up this weekend. I’ve already decided I will top some with a green olive, and others with a thick jalapeno slice. Will leave some un-topped for the milder & purists at heart. And another idea hit me to make another batch with the recipe reversed… stuff shrimp and cheese in a bacon wrapped jalapeno!

I bought some shrimp dockside in Galveston this morning and smoked those suckers this afternoon. Awesome taste. I stuffed them with crab and creamed cheese. It needed a little Tony Chachere’s special powder to make them real killers.
You were right about the 30 minutes at 225 degrees.

I recently purchased a Bradley Digital Smoker and Jeff’s Rub and Sauce recipes. When I tasted my first batch of ribs I thought, “This rub is pretty tasty.” Then, I tasted the sauce (I bumped up the Worcestershire for my taste), and thought, “This sauce is pretty tasty.” When I tasted the sauce WITH the ribs cooked with the rub, WOW! Truly an awesome combination. Nice work, Jeff!

When I do bacon wrapped shrimp I mix chopped jalepenos with cream cheese and spread on thin bacon lay shrimp on bacon and wrap tight leave tail for easy handling. Sprinkle with old bay before cooking or smoking

Jeff, I love your site and look forward to it every week. So that I don’t lose any of the tips and recipes should my email files crash, I always open the site and download the newletter to my computer. Having said that, do you REALLY think it’s necessary to have that ANNOYING POP-UP asking if we want the free newsletter when there’s already a box at the top of the page and another box at the bottom of the page asking the same question? I know redundencies are part of being an engineer, but please! End of rant. Keep up the good work.

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